Posted in Vegan Recipes

Butternut Mac & Cheeze Bake

Butternut Mac & Cheeze Bake Posted on November 6, 20131 Comment
Ahoy, hello! My name is Jenny. I am a thirty-something human female from Manchester in the north of England. I enjoy rainy days and sad songs, custard donuts and salt & pepper chips and beer, lentil dhal and fried okra, X-Files and Twin Peaks, fierce fat heroines and mental health advocates, dogs and cats and otters and a very special beirdo. To paraphrase Sylvia Plath: "I blog because there is a voice within me that insists on writing lots of ridiculous chuff".

It’s been comfort food weather and a HALF here in Manchester lately. Thankfully I have a decent pair of wellies, a good ol’ winter coat and grub like this warms my cockles immensely.

These measurements are probably a wee bit approximate but I don’t think it matters too much – adjust the soya milk depending on how runny you want your sauce to be!

Ingredients

  • olive oil, salt & pepper
  • 1 small butternut squash, cubed
  • 2 leeks, chopped
  • a few cloves garlic (whole)
  • 1.5 cups cashews (soaked overnight or boiled for 10 mins)
  • 2 cups ‘full fat’ soya milk
  • 2 tsp vegetable gravy powder
  • 3/4 cup nutritional yeast
  • enough macaroni for two
  • your favourite vegan cheeze, grated

Directions

Begin by tossing the squash, leek and garlic in olive oil, salt and pepper, then roast in a medium hot oven until nice and soft.

Cook and drain the macaroni and place in an oven dish.
Blend together the roasted squash/leek/garlic, cashews, soya milk, gravy powder and nutritional yeast.

Add a little extra liquid if the sauce is too thick for your liking.

Mix the sauce in with the macaroni and grate your favourite vegan cheeze over the top.

Bake at around 200°C for 20 minutes or so, then finish off with 5 minutes under the grill.

Enjoy after a lovely Autumn romp!


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